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1
Pre heat oven to 180C.
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2
Grease and line a 40cm x 27cm swiss roll tin with basking paper.
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3
Lightly coat basking paper with cooking oil spray.
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4
Place chopped chocolate in a heat proof bowl.
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5
Sit the bowl over a pot of simmering water to melt chocolate.
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6
Once melted set aside.
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7
In another bowl whisk (with electric beater) egg yolks and 2/3 of caster sugar together until the mixture is pale and thick.
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8
Add the melted chocolate and whisk.
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9
When combined fold in sifted flour.
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10
In a seperate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go.
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11
Using a large metal spoon, gradually fold the egg white mix into the chocolate mix.
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12
Start with adding only about 1/4 cup for the best result.
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13
Pour mix into prepared tin, spreading all the way to the corners.
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14
Bake for 12 minutes - the cool for 5 -10 minutes in the tin.
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15
In a small bowl, use a spoon to combine icing sugar, cocoa and cinnamon.
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16
Place a large sheet of baking powder on a flat surface ans sift over the icing mix covering the paper.
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17
Quickly flip the cake onto baking paper, leave to cool.
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18
Whisk cream, liqueur and icing sugar together until firm.
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19
Carefully peel the greased baking paper from the cake and spread on cream filling, leaving a 10mm boarder all around.
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20
Starting at one end gently roll the cake into a log using the baking paper to prevent it from crumbling.
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21
Using a large plate knife transfere to serving dish.
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22
Refridgerate until serving.
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23
To decorate - lightly dust the log and serving plate with icing sugar and decorate with berries.
